Psych Educ, Document ID: 2022PEMJ0, doi: 10.5281/zenodo.

7197285, ISSN 2822-4353

Research Article

Sensory Evaluation of Herbs Flavored Muffin Using Banana Blossom

“Saba” (Musa Acuminata X Balbasiana) Flour
Donabelle R. Soberano*, Robin C. Parojenog, Vincent Bernell E. Crisologo
For affiliations and correspondence, see the last page.

Abstract
This study aimed to evaluate the banana blossom as an alternative flour with the following
treatments: (Treatment 0) Banana Blossom Muffin, (Treatment 1) Oregano Flavored Muffin, and
(Treatment 2) Sambong Flavored Muffin. The developed muffins were evaluated in appearance,
aroma, taste, and texture. This study employed the three-group design using the 4-point Hedonic
Scale conducted in Ubay, Bohol, during the 1st semester of the school year 2021-2022. There were
40 respondents in the study: bakers, Food Technology teachers, and Canteen personnel. The data
gathered were tabulated using the Weighted Mean and ANOVA Test and the corresponding pairwise
comparison to determine the respondents' preference for sensory evaluation and significant
differences in the degree of likeness in different treatments. Findings revealed that Treatment 1, the
Oregano Flavored Muffin, was liked very much among the respondents in all sensory attributes,
which will last only for two (2) days at room temperature while (7) seven days when stored under c
hilling conditions at 4°C. The findings showed the banana blossom's potential and viability as an
alternative flour source in the baking muffin. The flavor of muffins made with banana blossom flour
can be improved by using herbs like oregano as a flavoring. More research is needed to improve the
sensory attributes of the herbs flavored muffin, which can be accomplished by working with local
bakers and future researchers.

Keywords: Herbs, Flavored Muffin, Banana Blossom, Saba Banana, Flour, Alternative

Introduction climate, it cannot produce wheat; as a result, it must

import the wheat from another country.
Flour is an essential food ingredient and the main
ingredient in making bread and other bakery products The b an an a b lo s s o m was the su b j ec t of
that are staples for human consumption. The demand experimentation in this study. Banana blossom is
for flour in the market has continued to grow due to abundantly available surrounds that could be processed
the rapidly growing population. This persistent by skillful hands to produce it into flour. The banana
demand has therefore triggered its price for an upward blossom flour is considered non-gluten flour,
trajectory. potentially a substitute ingredient in baking muffin
products.
It is a challenge for a food specialist to keep searching
for an alternative ingredient in baked products to The production of baked products using banana
blossom flour possesses a huge potential during this
lessen the production cost of the product originally due
to expensive raw ingredients. Substitution of pandemic; wherein many people face economic
ingredients is the best way to produce low-cost difficulties. This alternative flour from locally
abundant banana blossom could aid in relieving the
products utilizing what is available with high quality.
burden of high cost baking ingredients, including
A common flour has been made from wheat and other flour.
cereal grains, which gives a good quality result in
baked products. Since the Philippines is a non-wheat Research Questions
producing country, alteration of flour made from non-
cereal plants (buckwheat, maize, potato, yams, etc.) The aim of the study was to determine the sensory
can also be made th roug h the pr ocess of evaluation of herbs flavored muffin using banana
experimentation that needs skills and has a thorough blossom flour. The study was conducted in the
understanding of its properties to produce one. selected bakeries and schools in the Municipality of
Ubay, Province of Bohol, Philippines during the First
The Philippines is a wheat-consumer nation. The semester of the school year 2021-2022. Specifically,
Philippines, which cannot export grain-based this study sought to answer the following questions:
agricultural products, is one of the leading wheat
importers in the world. Because of the country's 1. What are the descriptions of herbs flavored muffin
using banana blossom flour, (T0) banana blossom

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muffin, (T1) oregano flavored muffin and (T2) One of the most important sources of income for
sambong flavored muffin in terms of: farmers in Talibon, Bohol, is banana production. It is
1.1 ingredients and cost; used as a substitute for rice, a supplement for animal
1.2 tools and equipment used; feed, sold in most schools and universities as a banana
1.3 procedure; cue, and processed into banana chips, catsup, and
1.4 nutritional analysis; vinegar. This commodity's significance was
1.5 marketability; demonstrated by its selection as the (One Town, One
1.6 shelf life; and Product) OTOP product for several municipalities by
1.7 preferred packaging? the provincial government. According to a local survey
2. What is the respondents’ level of liking of herbs conducted by MAO-DA, the Talibon Public Market
flavored muffin in three treatments using banana sells an average of 250 bunches per week, excluding
blossom flour in terms of: farmland sales. Most farmers claim to have a buyer
2.1 appearance; even if the bananas are still immature. This
2.2 aroma; demonstrates that bananas are in high demand even in
2.3 taste; and the local market. In light of the growing demand for
2.4 texture? bananas, agribusiness must improve banana
3. Is there a significant difference on the level of technology and quality over the long term. ("Bisag
liking of the herbs flavored muffin using banana Saging Basta Loving" Project of Talibon Bohol
blossom flour according to the sensory evaluation Philippines, n.d.)
among the three treatments?
4. What technology guide could be proposed on the The Banana blossom also known as “banana heart” is
result of the study? a large edible purple bud found at the tip of every
banana plant flower stem. Banana blossoms are shaped
like a tear and are soy-free and gluten-free which can
Literature Review be an alternative to flour. The neutral flavor makes it a
good flour substitute. The banana blossom is rich in
It is believed that bananas were first cultivated as a potassium, vitamins A, C, and E, fatty acids,
food source in Papua New Guinea. Today, they are flavonoids, saponin, non-essential and essential
cultivated throughout the world's tropical regions. It aminoalkanoic acid, tannins, steroids, and glycoside.
has been estimated around 300 to more than 1000 total Banana blossom polyphenols and flavonoids are
cultivars. In the Philippines, there are about 80 banana healthy antioxidants (Loganayaki et al., 2010).
cultivar varieties available. (Boquet, 2017).
When wheat flour is replaced with other functional
Banana industry is one of the strong pillars in the ingredients, baked goods' water-holding, stabilizing,
Philippine agriculture export industry. The Philippines, texturing, thickening, and gel-forming capacities
as a tropical country, is one of the main suppliers of undergo quantitative and qualitative changes (Tasnim
bananas to many developed countries. The three main et al., 2020) Initial studies have shown that banana
markets for bananas are Europe, North America, and blossom extracts to be effective as nutraceutical
Asia. The Philippines imports 1,904,700 metric tons of treatment to diabetes (Sulaiman et al., 2011). Kumar et
bananas into these markets annually (DA, 2018). al., (2012) showed that banana blossoms possess high
Banana plants can be found almost everywhere in the nutritional values and may offer health advantages that
province. Bohol province has a growing banana enhance healing of bronchitis, dysentery, ulcers among
industry and has the potential to become the country’s others. The high fiber content of banana blossom is
secondary source of bananas (DAP). also believed to help keep our overall wellbeing,
lowering of blood cholesterol, and help prevent obesity
Bohol, specifically in Guindulman, is now a banana (Midhila & Nirmala 2014).
producer. These bananas are grown for export to other
countries, providing a much-needed boost to the Proximate composition analysis showed that 100g of
farmers involved in this venture's income. With a banana blossom powder contains approximately 1.76-
recent shipment of 600kg of bananas to Japan, the 189 g of moisture, 1.29-1.98 g of protein, 0.41-0.46 g
Cooperative believes they have an advantage over fat, 4.19–3.08 mg ash, 15.48–15.32 mg
their competitors. Though small in comparison to other fiber, and 93.42-95.17 mg of carbohydrate (Arya
large and well-known banana exporting companies, Krishnan and Sinija, 2016). Due to relative abundance
they believe that farming organically grown bananas in many localities and high nutritional content, banana
will benefit the group in the long run. blossom is widely used as a vegetable ingredient in

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various salads, soups and even curry recipes in many and their utilization and to science and technology,
localities in the Philippines. Similarly, it can also be education, training and services. It shall support
found in many Southeast Asian cuisines. Similarly, indigenous, appropriate and self-reliant, scientific and
banana blossoms are considered as a healthy food in technological capabilities and to their
other Asian countries. In Sri Lanka, for example, it is
application to the country’s productive and
consumed as a curry ingredient or as a boiled or deep-
national life.”
fried salad with rice and wheat bread. Additionally,
banana blossoms are commonly processed into various
This provision recognizes the need to consider
products, including dehydrated vegetables, pickles,
utilizing technological expertise and capabilities such
and canned foods (Yunchalad et al., 1995).
as the production of new products from less utilized
and underappreciated raw materials such as banana
Banana blossom has high carbohydrate content, a
blossom. In this research undertaking, flour from
promising potential as alternative source for flour
banana blossom will be utilized to produce herb-
processing. Flour is used as the main ingredient to
flavored muffins that can be introduced in the market.
many cereal food products including bread, biscuit,
The success of this research undertaking would
pasta, pastry and cake. Bread and other bakery
promote the innovative culture for the development
products are secondary staple food among Filipinos
and the use of under-utilized yet abundant raw
after rice. However, due to the rising prices of
materials that can be made into new ingredients such
imported starch and flour, search for other alternative
as in muffins.
to conventional flour has been encouraged to many
researchers. Several other crops such as arrowroot,
After rice, bakery products are the secondary
sweet potato, cassava, and sago have been explored as
carbohydrate source for many Filipinos. Numerous
alternative sources of flour. The abundance of banana
bakery items, such as bread and muffins, are a staple
in many localities makes banana blossom as
of the local diet and are typically consumed for
alternative source for flour production and as a strong
breakfast or as a snack. Filipinos have developed a
contender among these alternative crops.
taste for various bread from the beloved pandesal,
including sweet types that satisfy their sweet tooth
In this research undertaking, the researchers used
cravings. Muffins have a large fan base because of
Saba variety as it is one of the banana cultivars
their tender texture and delicious flavor. Conversely,
abundantly grown fruit crops in many localities in the
muffins' low fiber content and high sugar and fat
Philippines yet not utilized for large-scale
content contribute to their low nutrient density
commercialization. Its current utilization is limited in
(Romjaun & Prakash, 2013).An innovation to these
the microscale processing for local delicacies such as bakery products is the incorporation of herbs flavors
the famous bananacue. Despite its limited industrial into these products. Herbs flavored bakery products
utilization, this variety is still considered as one of the are becoming a signature hit to the Filipino food
most important varieties among local banana cultivars industry as this pandemic hit us. This innovative
as many locals involved in its processing usually approach in the country’s food industry has blended
belongs to the most marginalized sector in the society. well to Philippines’ image as a tropical country blessed
with a variety of herbs available whole year round.
This banana cultivar is well-known for its high
Additionally, incorporation of herbs flavor in bakery
nutritional value and health-promoting properties, in
products enhances its sensory attributes as it gives the
addition to its perceived significance in the local and
distinct flavor, fragrance, antioxidants to prolong the
less structured banana industry. The saba cultivar
shelf life of foodstuffs. (Babovic, Nada, et al., 2010).
contains abundant vitamins and nutrients, including
dietary fiber, vitamins B, C, A, and iron. The ability of As a tropical country, oregano and sambong herbs are
saba to enhance metabolic processes, regulate common in the Philippines. The abundance of these
circulation, lower blood pressure, improve digestion, herbs makes a choice as flavorants in many food
and strengthen the immune system are among its most products including bakery and confectionaries. Aside
impressive health benefits (Staughton, 2021). from its popular herbs, oregano is also known as a
Article XIV Section 10 in the Philippine Constitution great antibacterial agent. Since ancient times, this plant
states that: has been used as a food seasoning. Oregano is the
common name for several different herbaceous plant
“Science and technology are essential for national species belonging to the genera Origanum (Lamiaceae
development and progress. The state shall give priority family) and Lippia (Verbenaceae family), among
to research and development, innovation others. Several researchers (Ortega-Ramirez, L. A., et

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al., 2016) have found that. It protects against these products would not only be attractive to
cardiovascular disease, helps ward off cancer, and consumers but also support the general well-being of
soothes inflammation in the gut, among many other the consumers.
benefits. The herb oregano (Origanum vulgare) is
widely used in traditional Mediterranean cooking. With those theories, legal bases and related studies, the
Antioxidant, antimicrobial, anti-inflammatory, and researchers were encouraged to pursue the
analgesic properties are some of its many bioactive development of muffins from banana blossom flour
effects. Asthma, bronchitis, cough, diarrhea, flavored with oregano and sambong hoping to enhance
indigestion, stomachache, antibacterial, anti- its nutritional content as well as its liking level on its
inflammatory, menstrual, and diabetes-related sensory attributes in terms of appearance, aroma, taste
conditions have all been helped by using this remedy. and texture. This research undertaking envisions that
Both consumers and businesses have pushed natural the herbs flavored banana blossom muffins will
alternatives as a means of guaranteeing food security become a viable and marketable product that can
and quality. augment income to many banana farmers as well as to
the product consumers.
In contrast, Blumea balsamifera, also known as
sambong, is a common medicinal plant in the
Philippines. Frequent in low- to medium-elevation
Methodology
grasslands, open fields, and waste areas. In addition to
China, Hainan, Bhutan, Cambodia, Laos, Indonesia, Design
Malaysia, Thailand, and Vietnam, it is also found in
the following nations: This flowering plant is used to The researcher used three-group design where there
treat a variety of ailments, including cuts, wounds, are three groups of independent variables in this study
rheumatism, diarrhea, parasites, colds, and coughs. namely: (T0) Banana Blossom Flour Plain Muffin,
Additionally, it is used to treat infected wounds, lung (T1) Banana Blossom Flour Flavored with Oregano,
infections, and abdominal pain. (Boy, H. I. A., et al., and (T3) Banana Blossom Flour with Sambong
2018). The Blumea balsamifera plant is commonly Flavored.
used for flavoring, food additives, and medicinal
purposes. Sambong can enhance food's flavor and Environment and Participants
freshness through its distinct orange and mint aroma.
In particular, the Tangos can substitute the Sambong This study was conducted in selected bakeshops and
plant for mint because mint herbs are relatively selected schools namely; Union National High School,
expensive. (2009, Sharon Lim). Cagting High School and Biabas Tade High School in
Ubay, Bohol. The study employed respondents
The theoretical and conceptual framework of this composed of 20 bakers, 10 Food Technology
study is summarized in Figure 1. The study theorizes Teachers, 10 Canteen Personnel's from different
that the incorporation of oregano and sambong flavor schools of Ubay II District.
into the Muffin made from banana blossom flour will
improve the acceptability and nutritional content of the There were forty (40) respondents who evaluated the
Muffin. product through sensory evaluation. The researcher
used the purposive sampling. These respondents were
Republic Act No. 10611 known as Food Safety Act of chosen considering their experience in baked products
2013 states that: “The State shall protect the right to and background on Food Technology. They could ably
health of the people and instill health consciousness judge the liking level of Banana Blossom Based
among them, protect consumers from trade Flour Muffin in terms of appearance, aroma, taste,
malpractices and from substandard or hazardous and texture.
products, maintains a farm to fork food safety
regulatory system that ensures a high level of food Instrument
safety promotes fair trade and advances global
competitiveness of Philippine foods and food A modified questionnaire was used as data – gathering
products.” tool to determine the sensory evaluation of the herbs
flavored muffin using banana blossom flour in terms
Innovations in these baked muffin products offers of appearance, aroma, taste, and texture. The
consumers exciting new options and other value-added respondents evaluated the product using 4-point
ingredients. Fortification of healthy ingredients into modified Hedonic Scale patterned from the work of

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Gatchalian (1976) for the respondents’ preference on

the degree of liking, while 4-point Hedonic Scale for
questionnaire after the respondents answered it. For
the descriptive test. The respondents marked the
appropriate point in the sensory assessment and further evaluation on the level of liking of herbs
descriptive test of the product. They provided with 4 flavored muffin using banana blossom-based flour in
options. The highest description range is “Like Very terms of appearance, aroma, taste and texture, the data
Much” and the lowest is “Dislike Very Much”. gathered data were tabulated and recorded.

The collected data were based on the result of food Gathering Data
testing and packaging evaluation. The result served as
source for statistical analysis and bases for the
The technologists distributed the questionnaires to the
probable revision and improvement of the product.
respondents for the tasting of herbs flavored muffin
The respondents were asked to give their comments,
suggestions, and options for the researcher to enhance using banana blossom-based flour. The respondents
the output. answered the question after tasting the muffin.

Validation of Research Instrument

Results
The research instrument was validated by performing a
mock sensory evaluation using commercial muffin as
samples. Ten (10) adult individuals were asked to This chapter includes the presentation, analysis and
evaluate the acceptability of the food sample based on interpretation of data. The researchers present the
4-point hedonic acceptability score. profile of Herbs Flavored Muffin in terms of
ingredients and cost, flavors added, tools and
Research Procedure equipment, procedure, nutritional analysis,
marketability, shelf life, and packaging of the
1. Preparation of Ingredients, Tools and
products.
Equipment
Banana blossoms were used as source of flour for
1.1 Ingredients and Cost
baking. The Banana blossoms was cleaned, peeled,
discarded, and dried for two to three days under the
heat of the sunlight. The blossom was then ground into Table 1 (see appendix) displays the ingredients and
powder form. Banana blossom flour, honey, eggs, costs for the Banana Blossom Muffin, Oregano
milk, butter, vanilla, and baking powder are the Flavored Muffin and Sambong Flavored Muffin with a
ingredients for muffins. In this study, the researchers 20% operating expense from a cost of Php 84.27 for
utilized three treatments. the Banana Blossom Muffin, Php 91.77 for Oregano
Flavored Muffin and P 89.27 for Sambong Flavored
2. Testing the product for nutritional analysis
Muffin. The total cost for the three-banana blossom
The product was submitted to the Food and Nutrition
Research Institute by the Department of Science and
based flour muffins was Php 101.12 for the Banana
Technology (DOST), region office 7, regional Blossom Muffin, Php 110.12 for the Oregano Flavored
standards and testing laboratory for nutritional Muffin, and Php 107.12 for the Sambong Flavored
analysis at for proximate analysis in ash, crude protein, Muffin. A muffin is a baked good that is sold in single
sodium (as Na), moisture, total fat, total sugar, serving sizes. Muffins are popular sweet baked goods
carbohydrates, and food energy value. The nutritional due to their soft texture and distinct flavor. The recipe
facts of the product were also laboratory tested. produced 6 pieces of muffins with a weight of 50
grams per piece. The muffins were marked up by 30%
3. Administration Of Questionnaire
of the total cost. The prices per piece for the muffins
During the distribution of the samples and
questionnaires, the researchers discussed the items to after mark-up were P 21.91 and rounded off to P 22.00
the respondents for them to know the details and arrive for banana blossom muffin, P 23.86, which was
at valid answers and results. The researchers guided rounded off to P 24.00 for Oregano Flavored Muffin,
the respondents and made sure that the respondents and P 23.21, rounded off to P 23.00 for Sambong
were able answer all the questions by giving them Flavored Muffin.
enough time. The researchers collected the given

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1.2 Tools and Equipment 1.3 Procedure

The following steps or procedures in preparing the

banana blossom flour:

Procedure in Preparing Banana Blossom Flour (see

appendix)

This section presents the study's findings in light of its

research questions. The multiple linear regression was
computed with IBM SPSS 26.0 to compare the mean
and determine the significance between variables.

Respondents' profile in terms of Self-Concept, Self-

Esteem, and Self-Efficacy

This section contains the various tables for the study's

profile variables about self-related perceptions. It
consists of three tables, Tables 1 through 3, which
include the essential data regarding the respondents'
self-concept, self-esteem, and self-efficacy. These
were used to describe the self-related perceptions of
respondents. The following steps or procedures in
preparing the herbs flavored muffin using banana
blossom-based flour were as follows:

Preparation Time : 10 minutes

Cook Time : 20-30 minutes
Table 2 shows the tools and equipment used in baking Total Time : 40 minutes
herbs flavored muffin using banana blossom-based
flour. Tools and equipment are essential to achieve Servings: 6
any goal. Making use of the right tools will ensure that
to have the perfect taste of the muffin you’re making. Procedure in Preparing Banana Blossom Muffin
Using the right tools will find it simpler to measure the (T0) (see appendix)
ingredients the bakers need. To measure all of the dry
and liquid ingredients, measuring cups and spoons Procedure in Preparing Oregano Flavored Muffin
were used; a grinder was used to powder the banana and
blossom; a mixing bowl was used to mix all of the
ingredients; a flour sifter was used to sift coarse or dry Sambong Flavored Muffin (T1 and T2) (see
ingredients; a wooden ladle was used for mixing and appendix)
stirring flour mixtures; tongs were used to grip or lift
something; and a kitchen knife was used to slice the 1.4 Nutritional Analysis
banana blossom into small pieces.; a rubber scrapper
was used for mixing and scraping the mixture on the The Oregano Flavored Muffin (Treatment 1) was
side of the bowl; a plastic container was used to store submitted to Department of Science in Technology in
the muffin; a muffin pan was used to mold the Sudlon Lahug, Cebu City for laboratory test to analyse
muffins; a drying sheet was used to place the cooked the content of nutrients on the Oregano Flavored
muffin; a chopping board was used as a protective Muffin determining the amount of carbohydrates,
surface in cutting or slicing; a blender was used to crude ash, total fat, crude protein, sodium, moisture,
blend the ingredients for flavoring of the muffin; a total sugar, and food energy.
strainer was used to strain the liquids away from the
ingredients; and an oven was used in baking the Table 3 confirms the laboratory test results of the
muffin. Oregano Flavored Muffin (Treatment 1). In addition, it
shows the nutritional information of Oregano Flavored
Muffin.

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Table 4.1. Marketability of Banana Blossom Based

Flour Muffin in School
Crude ash is the residue remaining of the product after
being tested through ignition of complete oxidation of
organic matter in a foodstuff. Ash content represents
the total mineral content in foods (Marshall, 2010).
The Oregano Flavored Muffin has a crude ash content
of 3.54±0.213 % per 50g serving size, 6.26±0.883 %
protein, sodium 2758±148 mg/kg, moisture of 50%,
total fat of 8.65 %, total sugar of 20.2 %,
carbohydrates 30.5 %, and a food energy value of 225
kcal/100g.

Table 3. Nutritional Analysis of the Oregano

Flavored Muffin per 50g
In Tables 4.1, 4.2, and 4.3 shows the sales profile of
herbs flavored muffin for five days in three different
locations. The first location to test the marketability of
the herb-flavored muffin is in the school. On the first
day, among the three treatments, Oregano and
Sambong Flavored Muffin had the highest number of
pieces sold. The Banana Blossom Muffin had 16
pieces sold out. For day 2, 19 pieces of Banana
Blossom Muffins and Oregano Flavored Muffins were
sold and 15 pieces of Sambong Flavored Muffins.
There were 27 pieces of Oregano Flavored Muffin, 21
pieces of Banana Blossom Muffin, and 20 pieces of
Sambong Flavored Muffin sold on the third day. The
The Oregano Flavored Muffin has a nutritional fact of fourth day saw the sale of 26 pieces of Banana
3g protein, 4g total fats, total sugar of 10g, Blossom Muffin, 25 pieces of Oregano Flavored
carbohydrates 15g, sodium of 140mg,and a calorie of Muffin, and 23 pieces of Sambong Flavored Muffin.
110kcal.
On the last day, there were 28 pieces of Oregano
1.5 Marketability Flavored Muffin, 25 pieces of Sambong Flavored
Muffin, and 23 pieces of Banana Blossom Muffin. A
To determine the marketability of herbs flavored total of 116 pieces of Oregano Flavored Muffin were
muffin, the researcher consigned 50 pieces per day of sold, a total of 105 pieces of Banana Blossom Muffin,
and a total of 100 pieces of Sambong Flavored Muffin
each sub-treatments in Biabas Trade High School,
were sold within 5 days. The researchers chose one
Biabas, Ubay, Bohol, chosen bakery, and in an open
bakeshop in Ubay to test the marketability of the
market in Pobalacion, Ubay, Bohol, for five days. It herbs flavoured muffin. On the first day, among the
was observed that the teachers and non-teaching three treatments, Oregano Flavored Muffin had the
personnel, locals or consumers were willing to buy the highest number of pieces sold. The Banana Blossom
product. When consumers have tasted the herbs Muffin and Sambong Flavored Muffin had 40 pieces
flavored muffin, they began to spread the good thing sold out. Day 2 recorded 50 pieces of Oregano
on the new nutritious and health beneficial product. Flavored Muffins sold, 45 pieces of Sambong Flavored
The researcher records the number sold in each day. Muffins, and 44 pieces Banana Blossom Muffin sold.
There were 50 pieces of Banana Blossom Muffin, 45
pieces of Oregano Flavored Muffin, and 43 pieces of
Sambong Flavored Muffin sold on the third day.

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Table 4.2. Marketability of Banana Blossom entrepreneurs.

Based Flour Muffin in Bakery
Table 4.3. Marketability of Banana Blossom Based
Flour Muffin in an Open Market

On the fourth day, 50 pieces of Oregano Flavored

Muffin, 47 pieces of Sambong Flavored Muffin, and
43 pieces of Banana Blossom Muffin were sold. On 1.6 Shelf Life
the last day, there were 50 pieces of Oregano Flavored
Muffin, 46 pieces of Banana Blossom Muffin, and 45 The shelf life of the herb-flavored muffins from
pieces of Sambong Flavored Muffin. Thus, 238 pieces banana blossom flour was determined by setting the
of Oregano Flavored Muffin were consumed within freshly baked muffins at room temperature and daily
the five days, while 223 pieces of Banana Blossom observations based on physical appearance and aroma
Muffin and a total of 220 pieces of Sambong Flavored were noted. The presence of mold growth was
Muffin were sold within five days. examined through visual examination of the muffin.

For the last location in testing the marketability, the The shelf life of a product is the length of time it can
researchers displayed the product in an open market. be stored without becoming unfit for use or
On the first day, among the three treatments, Oregano consumption. It is associated with food safety. Food
Flavored Muffin had the highest number of pieces freshness is essential for producing a high-quality
sold. The Sambong Flavored Muffin had 47 pieces product. A high-quality product ensures that
sold out and 45 pieces of Banana Blossom Muffin consumers receive the best nutrients possible.
were sold. On Day 2, all of the herbs flavored muffins Unacceptable flavor, odor, accumulation of gases,
were sold out. There were 47 pieces of Oregano and release of exudates, and physicochemical changes in
Sambong Flavored Muffin, 46 pieces of Banana appearance, consistency, and color are produced by
Blossom Muffin sold on the third day. On the fourth stale foods. Mold, bacteria, and yeast grow on foods,
day, all of the herbs’ flavored muffins were sold out ren d erin g them u nsafe for co n su m p t io n .
again. On the last day, there were 50 pieces of Banana Understanding the product's shelf life is essential for
Blossom Muffin, 48 pieces of Oregano and Sambong ensuring its safety and quality.
Flavored Muffin sold. A total of 245 pieces of
Oregano Flavored Muffin, 242 pieces of Banana Table 5.1. Shelf Life of Flavored Muffins in a Room
Blossom Muffin, and 241 pieces of Sambong Flavored
Temperature
Muffin were sold within 5 days. Total of 599 pieces of
Oregano Flavored Muffin, 569 pieces of Banana
Blossom Muffin, and an overall total of 562 pieces of
Sambong Flavored Muffin were sold for five days and
in three different locations: school, bakery, and open
market. This means that consumers like the oregano
flavored muffin the best among the three treatments.
The appearance, aroma, taste, and texture of the
oregano-flavored muffin are preferred by consumers
more than the banana blossom muffin and sambong-
flavored muffins. Furthermore, oregano flavored
muffins are saleable and feasible for production.
Production of oregano-flavored muffins could be a
good source of income for both homemakers and

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Table 5.1 reflects the shelf life of herbs flavored Table 6. Respondents Preference in Herbs Flavored
muffins at room temperature. It has been noted that
Muffin Packaging N=40
room temperature is the way to go for maximum
freshness of the muffins. The muffin will last two to
four days if properly stored at a room temperature.
Table 5.2 reflects the shelf life of herbs flavored
muffin stored in a chiller. Chilled muffins can last up
to 7 days, but it can alter the muffins' flavor and
texture. The chilling procedure may result in unwanted
alterations and a reduction in nutritional value.

Table 5.2. Shelf Life of Flavored Muffins in a

Chiller

The sensory evaluation of the herbs flavored muffin

(plain, oregano and sambong) in terms of appearance,
aroma, taste, and texture. The table 7 shows the liking
level of banana blossom-based flour muffins in three
different treatments namely: Banana Blossom Muffin
(Treatment 0), Oregano Flavored Muffin (Treatment
1), and Sambong Flavored Muffin (Treatment 2).

Table 7. Liking Level of Banana Blossom Based

1.7 Packaging Flour Muffin in Three Treatments N=40

In table 6 shows the respondents preference in herbs

flavored muffin packaging. There were three different
materials (cellophane pocket type, paper box, and clear
plastic muffin container) with the uniform label was
introduce to the respondents. Clear plastic muffin
container is the most preferred by the respondents with
the weighted mean of 3.27 with the description rating
of “Very Preferred”. This means that the clear plastic
muffin container answered the needs of the
respondents when it comes to safety concerned of the
food product. The price of plastic cellophane
packaging is P 25.00 per pack, paper box is P 5.00 per
pieces, and clear plastic muffin container is P 3.56 per
piece.

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Appearance of a food influences craveability and the which is the treatment 1 pleases the respondents. Food
degree of liking before the product ever touches the texture is defined as property of a food sensed by
lips. Among the three treatment, treatment 1 which is touch in the mouth and the product’s water activity
the Oregano Flavored Muffin got the highest rate of such as hard crisp, soft, fine grain. It also contributes
3.63 described as “liked very much”. Although the to the appeal of the food that induces the customer’s
three treatment has the same dark brown appearance appetite.
which resembles the color of dark chocolate the
oregano flavored muffin got the highest rate. As shown in the table 7, among the three treatments,
Furthermore, banana blossom muffin got the rate of oregano flavored muffin (T1) obtained the highest rate
3.48 described as “Liked Very Much” while the of 3.45 described as “liked very much” because of its
Sambong Flavored Muffin got the lowest rate of 3.43 moist crumb and a little bit chewy texture. Banana
described as “liked very much” because it has a Blossom muffin ranked second with the rate of 3.15
bumpier appearance on top than the other two described as “liked” because of its cake-like and
treatments, which the respondents don't really spongy texture. Sambong Flavored Muffin garnered
like. What consumers experiences when eating the lowest rate of 3.13 described as “liked” because it
actually occurs through their sense of smell not to has a bread-like texture and fine grains. Appearance,
taste. The sense of smell plays an enormous role in the aroma, taste, and texture are the sensory attributes of
perception of flavor. In fact, aroma is perhaps the the products’ overall liking to the consumers. These
primary component of flavor. The aroma of foods also properties contribute to the assessment of food for
has a powerful association with memories both good acceptance.
and bad.
A batter undergoes a series of complex chemical and
Among the three treatments, oregano flavored muffin physical reactions throughout baking that transform it
got the highest rate of 3.53 described as “liked very from goo into something delightfully light and airy.
much” because the strong aromatic, minty and Each of these events occurs when the batter reaches a
camphoraceous scent of the oregano is inherent in the specific temperature, and the rate at which they occur
muffin and is pleasing to the nose and it convinced the depends on the temperature of the oven (Stone, 2015).
respondents to eat. Banana blossom muffin ranked Mixing of the batter can also affect the sensory
second with the rate of 3.30 described as “liked very characteristics of a muffin. Due to numerous gas cells
much” because the smell of the banana blossom in gluten that are readily extensible, the properly
strongly contributes to the aroma of the muffin. mixed batter rises evenly and well during the first
Sambong flavored muffin had the rate of 2.98 portion of baking. This yields a moist muffin.
described as “liked” because the woody with a hint of Overmixing reduces tenderness and creates a muffin
menthol aroma of the sambong affects the odor of the with a crust that is light in color, smooth, and peaks,
muffin. resulting in a tough muffin. Muffin volume increases
with moderate overmixing and decreases with
The sense of taste is a natural indicator of proper extensive overmixing (Penfield and Campbell, 2019).
nutrition. For eons, humans relied heavily on To summarize, among the three treatments, the
preference to identify and avoid naturally toxic foods. oregano flavored muffin (treatment 1) got an average
Taste buds do much more than identify flavors; they weighted mean of 3.50 described as “liked very
also unlock the nutritional value of foods and stimulate much”. Banana blossom muffin (treatment 0) with the
digestion. Moreover, the taste is the sensation average weighted mean of 3.27 described as “liked”
perceived by the taste buds on the tongue. Depicted on and lastly, sambong flavored muffin (treatment 2) got
table 7 is the respondents’ liking level of the herbs an average weighted mean of 3.06 described as
flavored muffin in terms of taste. Among the three “liked”. This implies that Oregano flavored muffin
treatments, treatment 1 (oregano flavored muffin) (treatment 1) pleases much the respondents.
obtained the highest rate of 3.3 described as “liked
very much” because it taste like sweet and minty, just Table 8 shows the difference among the sensory
enough to the tongue. Banana Blossom Muffin attributes and between the three treatments: banana
(treatment 0) garnered a rating of 3.13 described as blossom, oregano, and sambong flavored muffin. It
“liked’ because it has the neutral with a subtle fruity shows that among the sensory attributes, appearance
flavor which appeals to the tongue. While the sambong and texture have no significant difference or
flavored muffin (treatment 2) got a rate of 2.70 insignificant, and aroma and taste have a significant
described as “liked” because of its woody with a hint difference between the sensory attributes of the three
of menthol. This implies that oregano flavored muffin treatments. It is also shown in table 8 that there is no

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significant difference between the three treatments

applied to the herbs flavored muffins in terms of Table 9.2 shows the comparison of each treatment in
appearance, aroma, taste, and texture. The computed terms of taste. The table displays that the Oregano
value of 1.61 is less than the critical value of 2.66, and Flavored Muffin in terms of taste is more preferred by
thus the null hypothesis is accepted. the respondents compared to the Sambong Flavored
Muffin. The result shows that the Oregano Flavored
Table 8. Difference on the Level of Liking of Muffin has in terms of aroma and taste, which has a
Banana Blossom Based Flour Muffin in Three significant impact to the respondents as it has a sweet
Treatments N= 40 and minty taste, and the aroma herb contributes the
liking level to the respondents.

Discussion

The main purpose of this study was to determine the

level of liking of the Banana Blossom Based Flour
(Muffin) in three different treatments in terms of
appearance, aroma, taste, and texture. It also aims to
formulate a proposed technology
guide.

This study used the experimental using three group

Table 9.1. Pairwise Comparison with Significant design and descriptive method. The researcher
Result (Aroma) manipulated the variable and distributed the
questionnaire to the respondents to evaluate the level
of liking of the Banana Blossom Based Flour - Muffin
(Banana Blossom Muffin and Herbs Flavored Muffin).
The respondents were given enough time to answer the
questions. A 4-point Hedonic Scale of Gatchalian was
used in the questionnaire to determine the respondents’
evaluation of the product. An interval of two minutes
was given to the respondents in between the tasting of
each treatment.

The study was conducted at Ubay, Bohol and the

product was evaluated by canteen personnel, bakers
Table 9.1 shows the comparison of each treatment in from different bakery shops, and the food technology
terms of aroma. The table displays that the Oregano teachers. There were 40 respondents in the study.
Flavored Muffin in terms of aroma is more preferred About the marketability of the product, the researcher
by the respondents compared to the Sambong Flavored placed 50 pieces per day of each herbs flavored muffin
Muffin. good for five days in Biabas Trade High School,
chosen bakeshop, and in an open market.
Table 9.2. Pairwise Comparison with Significant
Result (Taste) The responses were tallied, computed, analyzed and
interpreted. The weighted mean formula was used to
determine the level of liking of the different treatment
of Banana Blossom Based Flour (Muffin) in terms of
appearance, aroma, taste, and texture and the ANOVA
was used to determine the difference of the three
treatments. Finally, conclusions and recommendations
were drawn based on the findings of the study.

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Findings may search for chemicals to whiten the appearance of

After the data were gathered, analyzed and interpreted the banana blossom flour.; (1.5) properly store the
accordingly, the researcher came up with the following muffins in a container or tight plastic bag and put them
findings:For Banana Blossom Based Flour Muffin in the chiller.(2) School administration may conduct
( B a n an a B l o s s o m Mu f f in and F l a v o r ed orientation to parents, teachers, and students regarding
Muffin); (1.1)The ingredients of herbs flavored the income generating product. (3) The concerned
muffin are: 96 grams of banana blossom flour, 1.5 schools Biabas Trade High School, Union National
grams of baking powder, 1.42 grams of salt, 88.72 ml High School, and Cagting High School may include
of honey, one (1) piece egg, 14.3 grams of unsalted Banana Blossom Based Flour Herbs Flavored Muffin
butter, 9.93 ml of vanilla, and 177.44 ml of evaporated in the production for entrepreneurial activities.
milk.; (1.2) The flavors used in the preparation of (4) Future researchers could conduct and develop
herbs flavored muffin are: freshly blended matured studies related to banana blossom flour, oregano, and
oregano leaves and sambong leaves. (1.3); The sambong. At the same time, other herbs flavors to
procedure in preparing the herbs’ flavored muffin is muffin are encouraged.
simple and easy. Baking is the cooking method used.
(1.4); Herbs flavored muffin has a shelf like of 4 days
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Table 1
Ingredients and Cost of Banana Blossom Muffin and Herbs Flavored Muffin

Qty Unit Description Unit Cost Total Cost

96 grams Banana Blossom Flour P 7.50/96g P 7.50
1.5 grams Baking Powder 25.00/50g 0.75
1.42 grams Salt 12.25/250g 0.07
88.72 ml Honey 210.00/750ml 24.84
1 pc Egg 7.50/pc 7.50
14.3 grams Unsalted Butter 45.00/225g 2.86
9.93 ml Vanilla 23.00/110ml 2.08
177.44 ml Evaporated Milk 24.00/365ml 11.67
6 pcs Muffin Paper 0.50/pc 3.00
6 pcs Cupcake Container 4.00/pc. 24.00
Cost for Banana Blossom 84.27
Muffin
Operating Expense for Banana Blossom 20% on cost 16.85
Muffin
Total Cost for Banana 101.12
Blossom Muffin
50 grams Fresh Oregano Leaves P 15.00/100g 7.50
Cost for Oregano Flavored 91.77
Muffin
Operating Expense for Oregano Flavored 20% on cost 18.35
Muffin
Total Cost for Oregano 110.12
Flavored Muffin
50 grams Fresh Sambong Leaves P 10.00/100g 5.00
Cost for Sambong Flavored 89.27
Muffin
Operating Expense for Sambong Flavored 20% on cost 17.85
Total Cost for Sambong 107.12
Flavored Muffin
Number of Yield – 6 pieces
Grams per Serving – 50 grams
Mark-up – 30% of total cost
Price per piece for Banana Flavored Muffin – P 21.91 / P 22.00
Price per piece for Oregano Flavored Muffin – P 23.86 / P 24.00
Price per piece for Sambong Flavored Muffin – P 23.21 / P 23.00

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Procedure in Preparing Banana Blossom Flour

Wash the banana blossoms in clean

water.

Remove the bracts until the white

portion of the banana blossom.

Slice the banana blossom into small

pieces.

Soak with citric acid solution for 10-15

minutes. Rinse in clean water and
strain.

Dry under the heat of the sun.

Grind the dried banana blossom into

finest form using a grinder.

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Procedure in Preparing Banana Blossom Muffin (T0)

Sift banana blossom flour and measure

it. Add baking powder and salt. Mix

In a separate bowl. Cream the unsalted

butter; add egg, milk, vanilla and
honey.

Pour the liquid mixture into the dry

mixture. Mix it well.

Place the muffin paper

on the muffin pan.

Pour into the muffin pan ¾

full.

Bake at 350°F for 20-25 minutes, or

until done.

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Procedure in Preparing Oregano Flavored Muffin and

Sambong Flavored Muffin (T1 and T2)

Clean & wash the oregano/sambong

leaves, weigh 50 grams each herbs. Add
honey and warm water. Blend well, set
aside. (applicable for herbs flavored
muffins only)

Sift banana blossom flour and measure

it. Add baking powder and salt. Mix

In a separate bowl. Cream the unsalted

butter; add egg, milk, vanilla and honey.

Pour the liquid mixture into the dry

mixture. Mix it well.

Add the flavoring (oregano/sambong).

Mix it well.

Place the muffin paper on the muffin

pan.

Pour into the muffin pan ¾ full.

Bake at 350°F for 20-25 minutes, or

until done.

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